Duck Ragu
I recently made this for friends and it went down a treat. This recipe serves 4-6
Ingredients
Cooking Instructions
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1
Roast the duck in the oven for 2 hours, until the skin is crispy. Once cooled lightly shred the meat from the bones.
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2
Chop the onion and garlic and gently fry, in a table spoon of olive oil, for 15 minutes.
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3
Add the bay leaves, duck and wine, simmer until the wine has reduced by half.
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4
Add the duck meat, and a few larger bones, and simmer for an hour on a low heat.
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5
Remove the bones and serve with conchiglie or pappardelle pasta, lots of parmesan and a glass of red.
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